ruthcooks

It's obvious...they don't want to be sued. If they listen or talk to you, they might already have a similar idea in the works. When they come out with a similar product, you could claim that you stole their idea. They probably record all those calls so they can prove they didn't get the idea from you.

I love your style and your mario batali quote signature is awesome. Now saying that I will turn around and talk about my homemade peameal bacon. lol.. Of course in my defense if I could find a place to make it the way I remember growing up, I wouldn't bother to make it myself . homemade peameal bacon, fresh field tomato , 7 yr old white cheddar on toasted portuguese bread Thank you, Ashen! I sometimes feel like Alice in Wonderland on this thread (different wave length) and finding a kindred spirit is freeing to me. I want to take this opportunity to clarify my statement above. By the word "nominate" I did not mean to imply that this thread is a competition between posters. I was speaking to the fact that I would nominate among my own dishes. I have never eaten pea meal bacon, but would if I had a chance.

Oh absolutely. There's a complex application process involved, as well as a six week waiting period while I review all of the appliances and the required stem to stern inventory of their pantry, freezer and wine closet, as well as a four year background check on what restaurants they've eaten at. Thank you, Jason--first belly laugh of the New Year!

Excuse me, but "best dish" means to me the most wonderful tasting dish, not the most complicated or creative or using the most obscure ingredients. I therefore nominate a once a year favorite of mine: a first-of-season homegrown not-so-green tomato ( streaks of pink) sliced, seasoned and floured, fried in fresh bacon fat, sprinkled with brown sugar and turned to glaze on both sides. Served with the bacon and a cream gravy made from the pan drippings. The combination of flavors never fails to make me swoon and whisper "excellent" to myself.

Boy, that "Brown Butter and Brown Sugar Drop Cookie" sounds great. Certainly two of my personal favorite flavors. Any chance for the recipe? Here's one: http://www.remodelah...cookies-recipe/ I found a couple of recipes and haven't decided which one to use yet. Will repost after baking1 Pretty much made this recipe, with 1 egg plus 1 yolk. Formed in balls, rolled in granulated sugar, pressed down with bottom of glass. Made 26 cookies. Easy, but I was not impressed, will not make again.

Boy, that "Brown Butter and Brown Sugar Drop Cookie" sounds great. Certainly two of my personal favorite flavors. Any chance for the recipe? Here's one: http://www.remodelaholic.com/2012/12/brown-butter-cookies-recipe/ I found a couple of recipes and haven't decided which one to use yet. Will repost after baking1

I got a cookie assortment in the mail from my daughter yesterday: Shortbread, Chocolate Mint, Gingersnaps, Sugar Cookies and Caramel Bars. My favorite of hers is Thumbprint Cookies with strawberry jelly, but they don't travel well. She will get from me: Mock Strudel (Cream Cheese Pastry with various jams), Praline Bars, 4 layer Lime-Shortbread Bars, Chocolate Crinkles and one other as yet unchosen. I'm leaning towards a Brown Butter and Brown Sugar Drop Cookie.

What she said. W-S is the only place I ever bought a cookbook where they put a sticker over the "suggested Price" so they could raise their price--by $11.00!

You do not need gelatin for cranberries, they thicken themselves. Cook 2 C. water and 4 C. (1 lb.) washed cranberries until they come to a rolling boil. You want all the berries to pop. Add 2 C. sugar and bring to a boil again. Strain through a food mill, or run through a sieve. If you want to mold it, boil longer, 5-10 minutes. If you want whole cranberry sauce, boil the water and sugar first. My mother used to make both kinds for Thanksgiving.

They ought to give this lady a huge raise and send her around to teach the other cooks to serve her kind of food.

I had a friend years ago who told me she wanted to have my family over for dinner, but felt inadequate to cook for me. I told her it was easy: just throw a steak on the grill and bake potatoes--we hardly ever had steak at home. She did just that and we were all happy as could be. P.S. Steak was a lot cheaper back then!

People (kids) did it in Illinois back in the 40s, so it's been around a long time.

And thank you, Holly for always posting captions above your pictures so the rest of us get full enjoyment without having to flip endlessly back and forth--or worse, not having captions at all on food or people!

Why not make a square cake? Everything can be baked flat and it will be easy to hide the seams with icing.

If your cream of tartar goes bad, you will have a baking failure. I switched to lemon juice decades ago.

Nobody ever mentioned elderberry pie. And, once upon a time I won the 4-H "bouquet of the day" at the Illinois State Fair, with a bouquet of elderberry flowers and bittersweet berries in an iron skillet! Thanks a bunch for blogging from a person who almost always prefers dairy with her meat.

If you are looking for a whipped cream cake, the best one I ever made/tasted was from Martha Stewart. It wasn't light as an angel cake, nor did it resemble a pound cake, but was so delicious. Sorry I can't quote where I found it--I suspect it was in her "Weddings" book, which was not returned to me from a prospective DIL when the engagement fell through.

Good Luck--I will miss your voice of sanity and reason on the forums. You are always kind and helpful, never snippy or uppity. And, I might add, the champion creator of forum topics when things are lagging a bit.

I have found that if you tip and tail sugar snap or snow peas AFTER this treatment, they do not absorb so much (or any?) water.

Yeah, me. For the same reason I don't like peanut butter, the texture.

I never miss a post by either of you! Thanks a bunch.

Sometime in the past year or two, I read a cookbook in which the author gives a recipe for a berry pound (?) cake her mother made each summer. I couldn't find the book on my shelves and the berries were a-wastin', so I made a sour cream pound cake and folded in a quart of rasp-, blue-, and diced strawberries. It would make two large loaf cakes, but since I didn't have the right size pans I made two small ones and a sort-of medium one in a larger size. With whipped cream, this is one of the best things I've eaten within memory--even cooked in my horrible oven.

I eat almost all cookies frozen--if they're left at room temp I will see them and eat them Keeping them in the freezer will extend the life of the batch...er, somewhat.

Somewhere Euell Gibbons is chuckling. Remember him? "Many trees are edible."

In consolation, yours look beautiful. Theirs are a different beautiful, but look more like the Betty Crocker cookies dough they are made from. Did you actually use that commercial dough? I always give my loaded cookie sheets about 10 minutes in the freezer before baking. Eliminates the slumping problem.